Soak 2 cups rawa, 1 cup yogurt and 1 cup water for 30 minutes.

Grease a microwave proof pan (corning ware with a cover). I use a long pyrex dish with a cover because you should spread the mixture not very thick but in a thin/medium layer for them to be soft and pliable. Add two tsp of Eno to the rawa mixture and pour immediately in the greased pan cook it in the microwave covered for 12 minutes.

After the dhokla's are done. Heat 2 tbsp oil, add black mustard seeds, curry leaves and green chillies to the oil. Once the ingredients start spluttering, add the water and immediately pour the tadka over the dhokla.

Cut the dhokla into pieces and garnish with cilantro and coconut. Your guests are sure to love this dish.